Harees
הריס
Harees is a thick porridge of cracked wheat and meat cooked until the grains collapse and the mixture is beaten into a stretchy, unified mass. In Iraqi Jewish tradition it is associated with long, slow cooking for Shabbat.
Ingredients
- •2 cups cracked wheat
- •1 1/2 pounds beef or lamb, bone-in or cubed
- •1 large onion, halved
- •1 1/2 teaspoons kosher salt
- •1/2 teaspoon black pepper
- •8 cups water
- •2 tablespoons melted schmaltz or vegetable oil
- •1 teaspoon ground cinnamon for serving (optional)
Instructions
- 1
Rinse the cracked wheat well and soak it for 30 minutes if time allows.
- 2
Place the meat, onion, salt, pepper, and water in a heavy pot and bring to a boil, skimming any foam.
- 3
Add the cracked wheat, reduce to very low heat, and cover tightly.
- 4
Cook gently for several hours, stirring occasionally, until both the meat and wheat are very soft.
- 5
Remove any bones and the onion, then shred the meat back into the pot.
- 6
Beat or stir the mixture vigorously with a wooden spoon until it becomes thick, smooth, and slightly elastic.
- 7
Continue cooking on very low heat or in a low oven until fully unified and rich, traditionally overnight for Shabbat.
- 8
Spoon into bowls and drizzle with schmaltz or oil; dust lightly with cinnamon if desired.
Kosher notes
A classic meat Shabbat dish. Use kosher meat and keep the topping pareve or meat-based; do not garnish with dairy.
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